Taste of Home - December 2007/January 2008 - Doridro

Fennel-PotatoAu GratinPREP: 40 min. | BAKE: 1-1/4 hours........................................Karen HaenSturgeon Bay, Wisconsin........................................The tender potato slices in this cozy casserolehave a mild fennel flavor with a hint of nutmeg.Add a creamy sauce and a sprinkling ofParmesan, and you have a homey side dishyour family will ask for again and again.9 cups sliced peeled potatoes2 medium fennel bulbs, sliced1 tablespoon butter2 tablespoons all-purpose flour1-1/4 cups chicken broth1 cup heavy whipping cream1 teaspoon salt1/2 teaspoon pepper1/4 teaspoon ground nutmeg3/4 cup shredded Parmesan cheeseIn a greased shallow 3-qt. baking dish, combinethe potatoes and fennel; set aside.In a small saucepan, melt butter. Stir inflour until smooth; gradually add thebroth, cream, salt, pepper and nutmeg.Bring to a boil; cook and stir for 2 minutesor until thickened. Pour over potato mixture;gently toss to coat.Cover and bake at 350° for 1 hour or untilpotatoes are tender. Uncover; sprinkle withParmesan cheese. Bake 15 minutes longeror until cheese is melted. Yield: 12 servings.Ham WellingtonPREP: 45 min. + chillingBAKE: 40 min. + standing........................................Sharon DevereauxSpeedway, Indiana........................................“For over 25 years, I’ve served this beautifulham in a golden crust at holiday dinners. Peoplethink I’m the fanciest cook they ever met…neverknowing how simple it is to prepare.”1-3/4 cups all-purpose flour1-1/2 teaspoons ground mustard1/4 teaspoon salt1/2 pound white cheddar cheese,shredded1/2 cup cold butter, cubed7 tablespoons cold water, divided1 boneless fully cooked ham (3-1/2 to4 pounds)1 egg, beatenIn a food processor, combine the flour,mustard and salt. Add cheese and butter;cover and pulse until mixture resemblescoarse crumbs.The UltimateHoliday Roasting GuideRoasting Beef, Pork and HamPlace meat on a rack in a shallow roasting pan with the fat side up. Insert an oven-safemeat thermometer in the thickest portion of the muscle without touching bone or fat.Or use an instant-read thermometer toward the end of the roasting time. If the roastneeds to cook longer, remove the instant-read thermometer before you return the roastto the oven.Roast without liquid, uncovered, according to the temperature and time given in thechart below or provided in the recipe. Because roasts will continue to cook after beingremoved from the oven, remove the meat when the meat thermometer reads 5-10° belowdesired doneness. Cover with foil and let stand for 10-15 minutes before carving.CUT WEIGHT COOKING TIME (MINUTES/LB.) OVENMEDIUM-RARE: 145º MEDIUM: 160º WELL-DONE: 170º TEMP.Beef Rib Roast 4 to 6 lbs. 22 to 25 25 to 30 30 to 35 350°(2 ribs)6 to 8 lbs. 19 to 22 22 to 28 28 to 33 350°(2 to 4 ribs)Beef Tenderloin 4 to 5 lbs. 50 to 60 60 to 70 70 to 80 425°(minutes total) (minutes total) (minutes total)Beef Boneless 4 to 6 lbs. – 22 to 27 30 325°Rolled Rump RoastBeef Rib Eye Roast 3 to 4 lbs. 25 to 30 30 to 35 35 to 38 350°(small end) 4 to 6 lbs. 20 to 25 25 to 30 30 to 35 350°CUT WEIGHT COOKING TIME OVEN DONENESS(MINUTES PER POUND) TEMP.Pork Loin Roast, 3 to 5 lbs. 20 to 30 350° 160°Bone-InPork Loin Roast, 2 to 4 lbs. 18 to 20 350° 160°BonelessPork Crown Roast 6 to 8 lbs. 20 to 25 350° 160°Pork Tenderloin 1/2 to 1 lb. 20 to 30 425°or 450° 160°(minutes total)Whole Ham, Fully 10 to 14 lbs. 15 to 18 325° 140°Cooked, Bone-InHalf Ham, Fully 5 to 7 lbs. 18 to 25 325° 140°Cooked, Bone-InHam, Fully Cooked, 4 to 6 lbs. 18 to 20 325° 140°BonelessGradually add 6 tablespoons water untila firm ball forms. Transfer to a bowl.Chill for 2 hours or until firm.Let ham stand at room temperature for30 minutes; pat dry with paper towels.Place on a rack in a shallow roasting pan.Bake, uncovered, at 325° for 45 minutes.On a lightly floured surface, roll pastryinto a 17-in. x 12-in. rectangle. Place warmham in the center of pastry.Fold short sides of pastry over ham; foldlong sides over top, trimming edges asneeded. Press seams and edges untilsmooth and sealed.Place seam side down on a greased bakingsheet. In a small bowl, combine eggand remaining water; brush over pastry.Cut decorative cutouts from trimmings ifdesired; arrange on pastry and brush withegg mixture.Bake, uncovered, at 400° for 40-45 minutesor until a meat thermometer reads 140° andpastry is golden brown. Let stand for 10minutes before slicing. Yield: 12-16 servings.tasteofhome.com TASTE OF HOME / December & January 2008 19